Mediterranean Baked Red Snapper with Fresh Herb & Olive Topping

This baked red snapper recipe highlights two vibrant styles: a Mediterranean version topped with olives, tomatoes, herbs, and lemon, and a zesty garlic‑lime & cilantro fillet bake. Both bring bright, flaky, and flavorful seafood to your table with effortless elegance and minimal effort.

Ingredients

• Ingredients (Mediterranean Style):
• 4 red snapper fillets (about 6 oz each), skin-on if preferred
• 2 Tbsp extra-virgin olive oil
• Salt & pepper to taste
• 1 cup cherry tomatoes, quartered
• ½ cup Kalamata olives, pitted & chopped
• ½ cup green olives, chopped
• 3 Tbsp fresh parsley, chopped
• 3 Tbsp fresh basil, chopped
• 1 Tbsp fresh thyme leaves
• ¼ cup finely diced shallot or red onion
• 1 Tbsp capers (optional)
• Zest and juice of 1 lemon
• Lemon wedges, for serving
• Ingredients (Garlic‑Lime & Cilantro Style):
• 2 lbs red snapper fillets, skin-on
• 2 cloves garlic, minced
• ½ tsp garlic salt or to taste
• Pinch of ground red chile pepper or paprika
• ½ cup chopped fresh cilantro
• Juice of 1 lime
• 2 Tbsp melted butter or oil

Directions

1. A. Mediterranean Herb & Olive Topping:
2. Preheat Oven: to 375°F (190°C). Lightly oil a baking dish.
3. Prepare Fish: Pat fillets dry, season with olive oil, salt, and pepper. Arrange lemon slices (optional) beneath fillets for moisture.
4. Bake: Roast for ~15–20 minutes, until fish flakes easily with a fork.
5. Make Topping: While fish bakes, combine tomatoes, olives, parsley, basil, thyme, shallot, capers, lemon zest, juice, and olive oil. Season with salt and pepper.
6. Finish: Spoon the topping over baked fish and serve immediately with lemon wedges.
7. B. Garlic‑Lime & Cilantro Style:
8. Marinate: Place fillets in a dish, sprinkle garlic, garlic salt, chile pepper, cilantro, lime juice, and melted butter. Marinate 30 minutes in fridge.
9. Bake: Preheat oven to 425°F (220°C). Build up foil or parchment to bake fish covered or open. Bake for 15–18 minutes until opaque and flaky.
10. Serve: Spoon any flavorful juices over fillets. Garnish with extra cilantro and lime wedges.